- Hieatt, Constance B. and Sharon Butler. Curye
on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including
the Forme of Cury). London: For the Early English Text Society by the
Oxford University Press, 1985.

GODE COOKERY TRANSLATION:

Blancmange. Take two parts of rice, the third part of almonds; wash
the rice clean in lukewarm water & turn & boil them til they break
and let cool, & take milk and add to the rice and boil together. Add
white grease & ground dark chicken meat, & stir well, & salt
it and place it in dishes. Fry almonds in fresh grease until brown, &
set them in the dishes, and strew on sugar & serve it.

Bring to a boil the rice, milk, & salt. Reduce heat, stir in chicken,
& cover; allow to cook, stirring occasionally, until liquid is absorbed
and rice is fluffy. Garnish with almonds and a sprinkle of sugar.

Judging by the many versions of this recipe that appear in period
cookbooks, it is certain that most (if not all) medieval cooks were at
least familiar with this dish. By the strictest definition, Blawmanger
(also known as blankmanger) is any bland, white pottage based on
almond milk, and (except for a few fish-day versions) contains ground poultry,
thickened with rice flour; the standard English flesh-day version was ground
capon (or chicken) with rice and almond milk. In some recipes the poultry
is in chunks, rather than ground up. Today's modern blancmange is
a type of rice-pudding dessert, much beloved by the English, and only bears
a slight resemblance to its medieval forerunner.